Mexican Huaraches Recipe

• servings: 8 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

2 tablespoons olive oil

1 ½ pound beef chuck steak, (diced into small bite-sized cubes)

¼ onion, (thinly sliced, white or yellow)

2 cloves garlic, (minced)

1 teaspoon kosher salt, (plus more as needed)

½ teaspoon freshly ground black pepper

2 cups masa harina, (plus more as needed)

1 teaspoon fine salt

1 ½ cups water, (plus more as needed)

Vegetable oil, (for frying, optional)

Refried beans, (warmed)

Salsa roja or your favorite hot sauce

Salsa verde or guacamole salsa

Diced avocados

Crumbled cotija cheese or queso fresco

Directions

Make the meat: Heat the olive oil in a large skillet over medium-high heat. Add the steak, onion, garlic, salt, and black pepper and cook for 5 to 6 minutes, stirring occasionally, until the meat is no longer pink. Remove from heat and cover until ready to serve.

Prep the huarache dough: Combine the masa harina and salt in a large bowl. Stir in the water until a dough forms.

Using your hands, knead the dough until it fully comes together and all the water is absorbed. To make sure it’s ready, grab a small piece and roll it into a ball. Press down on it with a finger. If the edges of the dough crack, the dough is too dry. If the dough sticks to your skin, it’s too wet. Add more water or masa harina as necessary.

Divide the dough into 8 equal portions, then roll each portion into balls and cover them with a clean damp cloth or plastic wrap to keep the dough moist while you press and cook the huaraches.

Prep a griddle or skillet: Heat a griddle or large skillet over medium-high heat until hot.

Shape the huarache dough: Roll each dough portion into a 5 to 6-inch log. Working one at a time, place the dough between two sheets of parchment paper or plastic wrap and flatten gently with a tortilla press, a heavy glass baking dish, or the palm of your hand until it’s about ¼-inch thick. Using your hands, shape the flattened dough into an oblong shape so that it looks like the outline of a sandal. Carefully peel the plastic wrap or parchment paper back and transfer the huarache to your hand.

Cook: Cooking 1 or 2 at a time, place the huarache on the hot griddle and cook for 1 minute, or until light brown spots appear on the bottom. Flip and cook the other side for 1 more minute. You can eat the huaraches like this or continue to fry them for a crispier and more delicious dish.

Fry (optional): Fill a large sauté pan or deep skillet with about 1 inch of oil and heat over medium-high heat until the temperature reaches 350°F. (To test, drop a small piece of dough in the oil. If it sizzles, it's ready.) Cooking in batches, carefully add 1 or 2 huaraches into the frying oil and fry for about 1 minute per side until golden brown. Transfer them to a large plate or baking sheet lined with paper towels to soak up any excess oil.

Assemble and serve: Spread a spoonful of warm refried beans onto each huarache, then top with the cooked meat. Drizzle with salsa roja or your favorite hot sauce, salsa verde or guacamole salsa, diced avocados, and crumbled cotija cheese or queso fresco.

Nutrition

• Calories: 321 kcal
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 11 g
• Trans Fat: 1 g
• Cholesterol: 58 mg
• Sodium: 643 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 2 g
• Total Sugars: 0.2 g
• Protein: 19 g